2 to 3 cups cooked turkey leftovers, cut into bite sized pieces
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
12 ozs sliced mushrooms
1/3 cup red wine
2 tbsp butter
12 ozs linguine or spaghetti
1/2 cup pecorino romano cheese plus additional for serving
1 tsp chopped fresh rosemary or 1/2 tsp dried
1 tsp dried thyme
salt & pepper to taste
2 tbsp chicken broth (optional)
Get started: Begin boiling the water for the linguine. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onion and sauté.
Add mushrooms: When the onion has softened, after 5 minutes or so, stir in the garlic and cook for another couple minutes. Add 1 tbsp of butter, and when melted, stir in the mushrooms, and add the rosemary, thyme, and salt & pepper to taste. Cook until the mushrooms begin to soften and “sweat”, about 5 minutes.
Simmer with wine: Stir in the wine, and cook it down for about 5 minutes. After the wine has cooked down, finish the mushroom preparation by adding the other tablespoon of butter.
Cook pasta: Start cooking the pasta according to package directions around the time you add the wine.
Add turkey: Stir in the leftover turkey, and broth if using. Heat on medium low until the turkey is warmed up. Lower heat, cover, and keep warm on low heat until the pasta is done.
Prepare pasta: Drain the pasta when it is cooked to your liking, then toss with the turkey and mushroom mixture. You can toss the pasta right in the skillet
Finish the dish: Stir the cheese into the pasta. The leftover turkey pasta is now ready to serve and enjoy!
The amount of turkey can vary based on what you have available.
I didn’t use the optional broth the first time making the leftover turkey pasta, but found it helped provide enough liquid for the turkey mushroom sauce. You could use water or cooking wine to serve the same purpose if needed.
Keywords: leftover turkey, pasta with turkey, turkey and mushrooms, leftover turkey pasta